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Sheila Mae's Town Fryer
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Let the sunshine in. . .
Did someone say breakfast? Well, count me in. And if it’s breakfast at Sheila Mae’s Town Fryer, count me twice. You can’t get much better than a fast-breaking repast in the friendly confines of the sun-washed glass room on the south side of the Town Fryer building. While you’re soaking up those rays, soak up some egg yolks, too, with your favorite toast. There’s nothing more delicious than buttery toast dripping with the cheerful yellow center of an over-easy egg. Definitely worth getting egg on your face!
Or try a melt-in-your mouth omelet expertly prepared by cool cook Kevin Peeper, with a side of Breakfast Potatoes. . . you know the ones I mean. They’re leaning toward crispy, but have no intention of relinquishing their soft centers. Tell the toast to move over, because these spuds are in strict competition for winning the Yolk Soaker Gold Medal.
But, before the aforementioned orb drifts past the second section of the sunroom roof, it’s time for lunch. Talk about variety! The Fryer’s got a menu that reads like War and Peace. So, take your time. . . or come back often, because there are some vivacious vittles vying for visibility.
You betcha by golly, you gotta have the Fryer’s Signature Beef Burger. Piled high on a Kaiser bun are every burger’s best friends: lettuce, tomato, oh-so-sweet Burmuda onion, and, of course, pickles. Aw, go on! Why not throw on some cheese for a finishing touch!
Ahhh. So winter pasted some padding on your personage? Don’t let that keep you from a visit to the Fryer anyway, because they have salads that can’t be topped. . . or can they? Read on. Mandarin Orange Chicken Salad . . . a veritable palette of color for your palate: crispy greens, red cabbage, bright-orange carrots and, of course, those sweet-tart mandarins that have a talent for tying it all together. Throw in a roll, and you’ve got a lunch that won’t go to waist!
The Mandarin Salad may be hard to top, but the Southwest Chicken Salad does it anyway . . . more than once! Close your eyes and be whisked off to sunny climes south of the border – the Wisconsin border at least -- as you dive into spicy Tex-Mex chicken strewn on a bed of tomatoes, green peppers, carrots and red cabbage. . . topped with your favorite black olives, topped again with salsa and yet again with sour cream. Can you top that? Why sure, because it’s topped yet AGAIN with the famous twin cheeses, cheddar and jack. And the Topping Trophy goes to (insert drum roll): Southwest Chicken!
Well, now that you’ve had two square, let’s make it three. . . with dinners ranging from Batter Fried Chicken to Pork Chops to Steak, you’ll definitely want to drop by the Town Fryer for your evening eats sometime. The congenial staff, sunny surroundings and top quality fare are welcome any day any time. You’ll find Sheila Mae’s Town Fryer right where it’s been since 1952 at 116 Main Street in Burlington.
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